Miso veggie soup with bavette steak
- 2 teaspoons sesame oil
- 2 ecshallots, chopped
- 1 tablespoon ginger, grated
- 2 garlic cloves, crushed
- 1 tablespoon white miso
- 200g button mushrooms, halved
- 1L AME house made vegetable stock
- 600g OUR FARM bavette steak
- 1 bunch bok choy, quarted
- 400g udon noodles
- 3 long green shallots, sliced
- To serve chili oil
Heat oil in a large saucepan over medium heat. Add eschallots, ginger, garlic and miso. Cook for 8-10 minutes or until softened and caramlised. Add the mushrooms and cook for 6 minutes until browned.
Add the stock to the pot and allow the broth to simmer on low for 30 minutes.
Heat a chargrill fry pan over medium high heat. Drizzle steak with oil and season with salt flakes and cracked pepper. Grill on both sides for 3-4 minutes. Cover beef with foil and allow to rest for 10 minutes.
Add bok choy and noodles to the broth and cook for a further 5 minutes. To serve, scatter with long green shallots and chili oil. Enjoy.